Carne Adovada (Red Chile Pork Stew) Enchiladas

As with my other enchilada recipes, Grilled Chilpotles Chili Chicken Green Chile Enchiladas and Mexican Pulled Pork Enchiladas, the enchiladas are made with leftovers from another dish, in this case Carne Adovada (Red Chile Pork Stew). For these enchiladas, I added leftover rice to the enchilada before adding in the Carne Adovada (Red Chile Pork Stew) filling. Serve with shredded cabbage and Pickled Vegetables.

When I made these enchiladas, I could purchase 10-inch (25.4 cm.) flour tortillas. Now I’m unable to get that size and 8-inch (20.3 cm.) flour tortillas are the largest currently available. This means that more (but smaller) enchiladas will fit into a pan or alternatively you can make the same sized enchilada out of two overlapping 8-inch tortillas. I also switched brands of enchilada sauce to Las Palmas. Las Palmas uses chile peppers as the main ingredient, rather than tomato sauce with chile peppers.

Enjoy!

Ingredients

28 oz.	793 g.	One can Las Palmas brand Red Chile Enchilada Sauce or equivalent
1 cup	250 ml.	Leftover Carne Adovada (Red Chile Pork Stew) – quantity approximate
1 cup	250 ml.	Leftover rice - quantity approximate
8-10	8-10	10-inch (25.4 cm.) flour or corn tortillas
8 oz.	237 ml.	One package shredded Mexican-style four cheese blend
		Oil to coat the pan

 

Equipment

		Oven
9 x 13 in.	23 x 33 cm.	Metal or glass pan (minimum size)
2	2	Spatulas

 

Las Palmas Brand
Red Chile Enchilada Sauce

Instructions

1. Take the leftover Carne Adovada (Red Chile Pork Stew) and rice out of the refrigerator at least one hour before cooking.
2. Preheat the oven to 350⁰F (180⁰C).
3. Open the can of Las Palmas brand Red Chile Enchilada Sauce or equivalent.
4. In an oven proof pan (9 x 13 inch (23 x 33 cm.) minimum size), coat the bottom and sides with oil. 8 to 10 rolled 10-inch (25.4 cm.) tortillas (enchiladas) usually will fit in the pan. Put a thin layer of enchilada sauce on the bottom of the pan.
5. To make an enchilada, take a tortilla and coat each side with some of the enchilada sauce. Put some leftover rice and then some leftover Carne Adovada (Red Chile Pork Stew) onto the rice in the center of the tortilla. Roll the tortilla tightly around the filling and place the enchilada into the pan. Repeat this procedure until all the enchiladas are assembled and the pan is full. I usually assemble the enchiladas in the pan itself so that any excess enchilada sauce goes into the pan and I don’t have to move the enchilada once it’s been assembled. If you do this, just make sure a thin layer of enchilada sauce remains on the bottom of the pan after each enchilada is assembled by adding more sauce as necessary (otherwise the enchiladas will stick to the bottom of the pan).
6. Pour the remaining enchilada sauce into the pan and evenly coat the assembled enchiladas, making sure that all exposed tortilla surfaces are coated with sauce. Evenly coat the enchiladas with the remaining shredded Mexican-style cheese blend.
7. Put the pan into the preheated oven and bake for 25-30 minutes or until the cheese is golden brown.
8. Take the pan out of the oven and using a spatula, separate the enchiladas gently while they are still hot. Allow the enchiladas to rest for 5-10 minutes before serving on individual plates (I actually use 2 spatulas to serve). Serve with shredded cabbage and Pickled Vegetables.